Bamboo steamers are tiered, allowing you to cook more than one item at a time and make a meal out of assorted components, such as the salmon and vegetables in this recipe. General rules of steaming apply no matter which implement you use. For instance, when steaming fish or other proteins, place any aromatics (such as the dill used here) directly underneath them. You could also add the aromatics to the steaming liquid (instead of or in addition to). Adding wine, vinegar, or lemon (or other citrus) juice to the steaming liquid is another way to subtly boost flavors. As with many steamed foods, this dish is equally delicious when served hot, cold, or at room temperature, making it a perfect meal for busy weeknights. The lemon yogurt sauce is a lovely accompaniment, especially when the fish is chilled before serving.

　　

Ingredients

Serves 1

　　1/2 cup dry white wine

　　1/2 cup water

　　2 large lettuce leaves, for lining the basket

　　2 sprigs dill

　　1 salmon fillet (about 7 ounces and 1 inch thick)

　　Coarse salt and freshly ground pepper

　　1 small green-cabbage leaf, for the “cup”

　　1/2 pound fresh english peas, shelled (to yield 1/2 cup)

　　1/2 tablespoon unsalted butter, cut in half

　　1/4 cup plain yogurt

　　1 teaspoon fresh lemon juice

　　

Step 1

Prepare steamer basket Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage “cup.” Place the peas in the cup. Dot peas evenly with butter and season with salt.

　　

Step 2

Steam fish and peas When the liquid in the skillet is boiling, set the basket with the peas in the skillet, rest the salmon basket on top, then secure the bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you’ll have to remove the top basket to check).

　　

Step 3

Meanwhile, make sauce Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.

　　

Ingredients

Step 4

Frozen peas can be substituted for fresh; thaw them under cold running water before steaming to ensure they cook at the same rate as the fish.

　　

Equipment

Step 5

A bamboo steamer is best; to serve 2 people, multiply the ingredients by 2 and place everything in a larger basket. Or serve 4 by steaming 2 large baskets side by side, in 2 simmering pots of water. If you use a metal steamer basket, you will need to cook the items separately, so plan accordingly.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.